I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
8 ServingsPrep: 15 min. Bake: 45 min.
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples
- or strawberries; toss to coat. Spoon into an 8-in. square baking
- In a small bowl, combine the oats, brown sugar, butter, flour and
- cinnamon until the mixture resembles coarse crumbs. Sprinkle over
- fruit. Bake at 350° for 45 minutes or until bubbly and fruit is
- tender. Serve warm with ice cream if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.